Happy Cheese Makers Since 1978

20% Off Cheese Kits & 101 Workshops | 15% Everything Else | Coupon Code: CHEESEGIFT

The Joy of Cheesemaking The Joy of Cheesemaking book, The Joy of Cheesemaking, Jody Farnham, Marc Druart, cheese Recipes, Beginners Cheese Making, Cheesemaking book, how to make cheese, home cheese making

The Joy of Cheesemaking (B24)

3.33 stars, based on 3 reviews
Here is an easy-to-understand, beautifully illustrated guide to making cheese, the next step in your cheese making adventures. If you start with the book Home Cheese Making and go on to The Joy of Cheesemaking you will have all you need to...
Show

Reviews 1-3 of 3

Rating:

Pros:
Cons:
From:
A great text for learning the more advanced aspects of cheese and broadening cheese knowledge!

Beautiful, but not for beginners.

Rating:

Pros:
  • Beautiful
  • Quality
  • Well rounded
Cons:
  • Spelling Errors
From: Littleton, Colorado
This is a beautifully illustrated book, many, many good pictures, and a few of average or poor quality. The various sections of the book provide something for everyone yet this book is probably over the head of the average home cheese maker and definitely not for the beginner.



The book has simply excellent manufacture - high quality paper, printing, binding, cover, etc. However, it is plagued by spelling errors that show the lack of high quality proofreading at the publisher before printing. This is disappointing to the point of distraction.



The authors assume a mixed level of knowledge at some points writing for newbies and at others they write for more advanced and much more knowledgeable cheese makers. It also seems to be more directed to larger operations rather than the home cheese maker.



Still, I liked this book very much.


The Joy of Cheesemaking

Rating:

Pros:
Cons:
From: Little Switzerland, NC
I found this book very hard to understand. It seems to be written for European readers and not for USA home cheesemakers that have to depend on store bought milk. The recipes are mostly for quantity's of milk larger than 2 gallons and require complicated recipe calculations to make cheese in the popular 2 gallon quantity's.

I do not recommend this book for the average home cheesemaker.

Reviews 1-3 of 3